Magic Chicken Food

MAGIC CRISPY CHICKEN

Steps:

• Place a rack in middle of oven; preheat to 450°F. Whisk egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton salt, and several cranks of black pepper in a large bowl until smooth. Pat chicken dry with paper towels. With your knife parallel to the cutting board, slice breast into 1/2"-thick cutlets (if you end up with smaller breasts, you may not need to slice them). Place in bowl and turn with tongs to evenly coat. Set aside.
• Heat oil in a medium skillet over medium. Add a pinch of panko. If tiny bubbles appear instantly, you're good to go. Add remaining panko and cook, stirring, until golden brown, about 5 minutes. Let panko cool in pan about 5 minutes.
• Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby. Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere. Lightly shake off excess and place chicken on rack. Repeat with remaining chicken, spacing evenly apart on rack. Discard any remaining panko.
• Bake chicken until cooked through and breadcrumbs are deep golden brown, 10-15 minutes. Let cool slightly.
• Stir honey, cayenne, and remaining 1/4 cup mayonnaise and 1/4 cup mustard in a small bowl; season with black pepper. Add chives to sauce.
• Serve chicken with sauce alongside for dipping.

SLOW COOKER MAGIC CHICKEN

Steps:

• Spread carrots, onion, and turnip into the bottom of a slow cooker crock. Arrange chicken pieces atop the vegetables. Season the chicken with salt and pepper.
• Stir mushroom soup and yogurt together in a bowl; pour over the chicken. Place the bay leaf atop the mixture.
• Cook on High for 1 hour. Reduce heat to Low and continue cooking another 7 hours.

MAGIC FRIED CHICKEN

Steps:

• Place the chicken pieces in a pan or shallow bowl; pour the buttermilk over and let marinate 1 hour at room temperature.
• Sprinkle 2 Tablespoons Poultry Magic all over the chicken pieces and pat it in well with your hands.
• Combine the flour and the remaining Poultry Magic in a shallow bowl.
• Heat the oil in a 12 inch skillet over high heat until very hot.
• Dredge the chicken in the seasoned flour, shaking off the excess and add to the oil, skin side down, in a single layer.
• Cover the skillet,reduce heat to medium and fry--checking occasionally to make sure the chicken is not burning, until browned on one side, about 5-6 minutes (if the chicken seems to be browning too quickly, turn down the heat).
• Turn the chicken pieces over, cover and fry-checking occasionally until they are a rich golden brown.
• Remove from the skillet and drain on paper towels.
• Set the skillet with the oil aside until oil is cooled.

"MAGIC" CHICKEN NOODLE SOUP

Steps:

• Put water in a tall pot and heat to a boil. Add the chicken bullion, diced onions, oregano, garlic powder, and pepper.
• -Slice carrots and add to the boiling water. (I dice them about a quarter inch to a half inch thick, but you can dice them thin if you want more in your soup.).
• - Slice celery (the size depends on how chunky you like your soup).
• -Cut chicken into bite size pieces.
• Add carrots to the pot and allow them to boil for about 5 minutes before adding the celery, chicken, and about half the package of wide egg noodles and allow to boil until the noodles are tender.
• Now it's ready to serve. I love serving it with some buttered dinner rolls on the side. Remember, you can adjust the seasoning and amount of veggies to your taste. (I certainly never take the time to measure.).